Notes about Recipes in this book

• Mint macaron shells

  • Jane on February 05, 2018

    This is my go-to macaron recipe - I make the Italian meringue version. Though I bake for 11 mins at 325 rather than their temp and time (theirs make a drier macaron, I like them gooey). I sandwich them with the mint-choc filling in the book. A wonderful looking and tasting dessert that always gets praise.

• Rose-raspberry filling

  • Jane on April 16, 2018

    I made this filling for a raspberry macaron though I skipped the rose flavor compound element. Apart from that I followed the recipe exactly but it was too liquid to fill the macarons. I tried chilling it for over an hour, but still too runny. I ended up adding confectioner's sugar until it was thick enough to spread and hold the sandwich without oozing out. I liked the flavor so I will try it again with adjustments.

• Chocolate-mint filling

  • Jane on February 05, 2018

    This is the filling I always use for mint macarons. I use all dark chocolate (Valrhona Manjari 64%) rather than a mix of dark and milk. I love that fresh mint leaves are used rather than peppermint oil - it gives a lovely fresh element.